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Article: Short-term control of capsaicin on blood and oxidative stress of rats in vivo

TitleShort-term control of capsaicin on blood and oxidative stress of rats in vivo
Authors
Issue Date2003
PublisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/12567
Citation
Phytotherapy Research, 2003, v. 17 n. 5, p. 454-458 How to Cite?
AbstractCapsaicin (8-methyl-n-vanillyl-6-nonenamide), a pungent component found in red pepper can induce body heat and possibly enhance blood flow as well as increase energy expenditure, and prevent oxidative stress. Male Wistar rats were divided into vehicle, 1 mg/kg body weight capsaicin and 3 mg/kg body weight capsaicin groups. Samples were taken from the animals on day 1 of i.p. treatment with capsaicin and on 3 consecutive days of i.p. treatment with capsaicin. Our investigation demonstrated that blood flow measurements in rats was negatively correlated with LDL after treatment with capsaicin. Although capsaicin did not show a noticeable effect on the serum total cholesterol level, LDL decreased while HDL and triglyceride increased in rats treated with 3 mg/kg capsaicin for 3 days. The antioxidant effect of capsaicin was not shown when the rats were treated with 1 mg/kg body weight capsaicin. However, rats treated with 3 mg/kg body weight capsaicin for 3 days showed a reduction of oxidative stress measured as malondialdehyde in the liver, lung, kidney and muscle. Liver glycogen was found to decrease after 3 days treatment with 3 mg/kg body weight capsaicin. From this study, it is hypothesized that capsaicin can be a potent antioxidant and aid in lowering LDL even when consumed for a short period. Copyright © 2003 John Wiley & Sons, Ltd.
Persistent Identifierhttp://hdl.handle.net/10722/178800
ISSN
2015 Impact Factor: 2.694
2015 SCImago Journal Rankings: 0.842
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorLee, CYJen_US
dc.contributor.authorKim, Men_US
dc.contributor.authorYoon, SWen_US
dc.contributor.authorLee, CHen_US
dc.date.accessioned2012-12-19T09:49:49Z-
dc.date.available2012-12-19T09:49:49Z-
dc.date.issued2003en_US
dc.identifier.citationPhytotherapy Research, 2003, v. 17 n. 5, p. 454-458en_US
dc.identifier.issn0951-418Xen_US
dc.identifier.urihttp://hdl.handle.net/10722/178800-
dc.description.abstractCapsaicin (8-methyl-n-vanillyl-6-nonenamide), a pungent component found in red pepper can induce body heat and possibly enhance blood flow as well as increase energy expenditure, and prevent oxidative stress. Male Wistar rats were divided into vehicle, 1 mg/kg body weight capsaicin and 3 mg/kg body weight capsaicin groups. Samples were taken from the animals on day 1 of i.p. treatment with capsaicin and on 3 consecutive days of i.p. treatment with capsaicin. Our investigation demonstrated that blood flow measurements in rats was negatively correlated with LDL after treatment with capsaicin. Although capsaicin did not show a noticeable effect on the serum total cholesterol level, LDL decreased while HDL and triglyceride increased in rats treated with 3 mg/kg capsaicin for 3 days. The antioxidant effect of capsaicin was not shown when the rats were treated with 1 mg/kg body weight capsaicin. However, rats treated with 3 mg/kg body weight capsaicin for 3 days showed a reduction of oxidative stress measured as malondialdehyde in the liver, lung, kidney and muscle. Liver glycogen was found to decrease after 3 days treatment with 3 mg/kg body weight capsaicin. From this study, it is hypothesized that capsaicin can be a potent antioxidant and aid in lowering LDL even when consumed for a short period. Copyright © 2003 John Wiley & Sons, Ltd.en_US
dc.languageengen_US
dc.publisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/12567en_US
dc.relation.ispartofPhytotherapy Researchen_US
dc.subject.meshAnimalsen_US
dc.subject.meshAntioxidants - Pharmacologyen_US
dc.subject.meshBlood Glucose - Drug Effects - Metabolismen_US
dc.subject.meshCapsaicin - Pharmacologyen_US
dc.subject.meshCapsicumen_US
dc.subject.meshCholesterol, Hdl - Blood - Drug Effectsen_US
dc.subject.meshCholesterol, Ldl - Blood - Drug Effectsen_US
dc.subject.meshLiver Glycogen - Metabolismen_US
dc.subject.meshMaleen_US
dc.subject.meshMalondialdehyde - Blooden_US
dc.subject.meshOxidative Stress - Drug Effectsen_US
dc.subject.meshPlant Extracts - Pharmacologyen_US
dc.subject.meshRatsen_US
dc.subject.meshRats, Wistaren_US
dc.subject.meshRegional Blood Flow - Drug Effectsen_US
dc.subject.meshTriglycerides - Blooden_US
dc.titleShort-term control of capsaicin on blood and oxidative stress of rats in vivoen_US
dc.typeArticleen_US
dc.identifier.emailLee, CYJ: jettylee@hku.hken_US
dc.identifier.authorityLee, CYJ=rp01511en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1002/ptr.1172en_US
dc.identifier.pmid12748978-
dc.identifier.scopuseid_2-s2.0-0038187756en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0038187756&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume17en_US
dc.identifier.issue5en_US
dc.identifier.spage454en_US
dc.identifier.epage458en_US
dc.identifier.isiWOS:000182932100003-
dc.publisher.placeUnited Kingdomen_US
dc.identifier.scopusauthoridLee, CYJ=13104265200en_US
dc.identifier.scopusauthoridKim, M=36063270400en_US
dc.identifier.scopusauthoridYoon, SW=13407062300en_US
dc.identifier.scopusauthoridLee, CH=7410151030en_US

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